...two amazing meat-free “turkeys” that make holiday dinners a breeze. Tofurky (800-508-8100) and UnTurkey (800-335-1959) include a savory soy-based roast, stuffing and gravy; the Tofurky even has “dark-meat drumettes.” Available in health food stores, or call the manufacturers to order by mail. U.K. readers, try Cheatin’ Roasting Turkey by Redwood Wholefoods (01536 4005577).

1 Tbsp. olive oil
1 cup (175g) chopped onion
1 clove garlic, pressed
1/2 lb. (225g) fresh shiitake (or other) mushrooms, chopped (about 4 cups)
1 Tbsp. soy sauce
1 tsp. savory
1/2 tsp. thyme
1/4 tsp. nutmeg
1/8 tsp. black pepper
1/8 tsp. salt or to taste

Sauté the onion and garlic in the olive oil. When the onion starts to soften, add the shiitake and cook over low heat about 5 minutes. Add the rest of the ingredients and simmer about 10 more minutes over low heat.

Purée all the ingredients in a food processor or blender. Transfer the pâté to a decorative serving dish and refrigerate until chilled. Serve with crusty bread.

Makes 2 cups.

6 lbs. (2.7kg) firm tofu

Cornbread Stuffing:
1 cup (175g) diced onion
1 cup (175g) diced celery
1 Tbsp. sesame oil
1/2 tsp. sage
1/2 tsp. thyme
1 tsp. parsley
Salt and pepper to taste
3 cups (350g) cubed whole wheat bread
2 cups (225g) cubed corn bread
1/2 cup (100 ml) vegetable broth
1/2 cup (75g) walnuts or pecans (optional)

Basting Liquid:
1/2 cup (100 ml) sesame oil
1/4 cup (4 Tbsp.) soy sauce

One hour before cooking, mash the tofu and pack it into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or jar on top of a bowl or small plate.

To make the stuffing, sauté the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.

Preheat the oven to 400 degrees F (200 degrees C/Gas Mark 6). Press the tofu with your hands to form a hollow center, fill with the stuffing mixture and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.

Gravy:
1 onion, diced
2 Tbsp. oil
1 cup (100g) sliced mushrooms
5 Tbsp. flour
2 cups (400 ml) vegetable broth
1/2 cup (100 ml) soy sauce
1/2 cup (100 ml) water

Sauté the onion in the oil until soft. Add the mushrooms and sauté for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

Makes 20-24 servings

Recipe can be halved and made in a loaf pan or other smaller pan.

6 baked sweet potatoes
5 Tbsp. orange juice
1/2 tsp. grated orange rind
1/2 tsp. grated lemon rind
1 tsp. grated fresh ginger root
Pinch of ground nutmeg
21/2 Tbsp. maple syrup
1/8 tsp. salt or to taste
Lightly toasted, chopped pecans
for garnish

Preheat the oven to 350 degrees F (180 degrees C/Gas Mark 4). Peel the sweet potatoes and put the flesh into a food processor, along with the remaining ingredients. Process until smooth. Bake the purée in a casserole dish until heated through, about 15 minutes. Garnish with the pecans and serve hot.

Makes 6 servings.

For a more dramatic presentation, spoon the hot purée into halved, hollowed-out orange shells and garnish with the pecans.

For the Filling:
5 cups (700g) peeled and cored pears, cut into 1/4-inch slices.
11/2 cups (175g) fresh (or frozen and thawed) cranberries
4 Tbsp. sugar
1 Tbsp. margarine, melted
1 tsp. ground cinnamon
1 deep-dish pie crust, unbaked

For the Crumb Topping:
1/2 cup (50g) sugar
3/4 cup (100g) flour
1/2 cup (50g) margarine, at room temperature

Preheat the oven to 375 degrees F (190 degrees C/Gas Mark 5).
Place the filling ingredients in a large bowl and stir well, making sure the pears are evenly coated with the cinnamon. Transfer the mixture to the pie crust.
For the topping, crumble together the sugar, flour and margarine. Add small amounts of flour, if necessary, until small crumbs form. Sprinkle the crumbs over the pie, covering completely.

Bake at 375 degrees F for 10 minutes. Reduce the oven temperature to 325 degrees F (170 degrees C/Gas Mark 3) and bake for about 30 more minutes, or until the crumb topping is golden brown and the pears and cranberries are soft (test with a toothpick). Let cool for at least 1 hour before serving.

Makes 8 servings